TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, storage 42, Walk in Cooler, lamb, cooked
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46.0 ° F
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Cold Holding, storage 42, Walk in Cooler, Lamb, raw ground
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43.0 ° F
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Cold Holding, storage 42, Walk in Cooler, Beef, ground beef
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43.0 ° F
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Cold Holding, storage 42, Walk in Cooler, Lamb, pieces/diced
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43.0 ° F
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, , , Fish/Seafood, tilapea
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43.0 ° F
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Cold Holding, Front Food Service, Reach In Cooler, Chicken, cooked chopped
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49.0 ° F
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Cold Holding, Front Food Service, Reach In Cooler, Vegetables, mixed peppers
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43.0 ° F
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Cold Holding, Front Food Service, Reach In Cooler, Vegetables, mixed eggplant
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54.0 ° F
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Cold Holding, Front Food Service, Reach In Cooler, Vegetables, mixed cauliflower
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53.0 ° F
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Cold Holding, Front Food Service, Reach In Cooler, Pasta, pasta salad
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51.0 ° F
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Cold Holding, Front Food Service, Reach In Cooler, Vegetables, mixed peppers
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52.0 ° F
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Cold Holding, Front Food Service, 2nd reach in 32, Vegetables, olives
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34.0 ° F
|
Cold Holding, Front Food Service, 2nd reach in 32, Vegetables, sliced beets
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37.0 ° F
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Hot Holding, Front Food Service, Steam Table, Chicken, diced in sauce
|
141.0 ° F
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Hot Holding, Front Food Service, Steam Table, Chicken, diced
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145.0 ° F
|
Hot Holding, Front Food Service, Steam Table, Vegetables, moussaka
|
153.0 ° F
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Hot Holding, Front Food Service, Steam Table, Rice, seasoned
|
151.0 ° F
|
Cold Holding, Grill Prep, Prep Top Cooler, Vegetables, fresh ground humus
|
38.0 ° F
|
Cold Holding, Grill Prep, Prep Top Cooler, Vegetables, apple salad
|
38.0 ° F
|
held improperly, Grill Prep, Prep Top Cooler, Cheese, parmesean
|
63.0 ° F
|
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
2-2B
|
Violation of Code: [511-6-1.03(5)(j)1&2]
Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. New Violation.
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4-2B
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Violation of Code: [511-6-1.05(7)(b)]
Grinder, slicer, and 2 cutting boards found needing to be cleaned. New Violation.
|
6-1A
|
Observed items not maintained at a cold holding temperature of 41 degrees F or lower in the walk in cooler and on the cold salad bar line (please see "temperature observations"). All cold held items must maintain a temperature of 41 degrees F or below. New Violation.
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6-1C
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Violation of Code: [511-6-1.04(6)(d)]
Potentially hazardous food,lamb 46, not cooled to 41 degrees Fahrenheit in walkin, heavy condensation on plastic wrap indicates inproper cool procedures. -product discarded- Corrected On-Site. New Violation.
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6-2
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Violation of Code: [511-6-1.04(6)(h)]
Food, lamb, found stored past disposal date marked.-discarded- Corrected On-Site. New Violation.
|
11A
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Products being improperly cooled. Cut vegetables placed in walkin covered and at a depth greater than 8". Lamb covered with plastic wrap with heavy accumulation of condensation, 46 degrees after more than one day in the walk in cooler. New Violation.
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11D
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Violation of Code: [511-6-1.05(2)(x)]
No conspicuously located thermometer in cold holding unit. Corrected On-Site. New Violation.
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12A
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wiping cloths not sanitized between uses in prep area - 2 tables. New Violation.
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12C
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Wet wiping cloth not stored in sanitizing solution between uses. New Violation.
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14A
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knives at prep cold station stored in water, no evidence of sanitizer in water and water room temperature. New Violation.
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15C
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Clean fan covers in reach in coolers. New Violation.
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17C
|
Repair walls, floor, cove bases, as discussed. New Violation.
|
18
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Eliminate fruit flies seen in upstairs cook area, bar area, and downstairs prep areas of facility. New Violation.
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Remarks
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inspection initiated by 3 complaints called in. Last inspection was greater than 6 months ago. Food in all freezers(upstairs and downstairs) hard frozed. Parmasean cheese labeled refrigerate after opening held without refrigeration 63 degrees. Discussed all items and corrective actions possible.
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